Evaluation and analysis of edible quality of potato after baking in three areas
To explore the changes of edible quality of potatoes in different regions after baking,potatoes from Yangzhou,Shouguang and Aba were selected and baked at 230℃ for 35 minutes,water content,water activi-ty,water migration,carbohydrates,calories,color difference,texture and sensory evaluation of potatoes were analyzed by low-field nuclear magnetic resonance,texture analyzer,colorimeter and other instruments,and the edible quality of potatoes baked in three areas were comprehensively evaluated through principal component analysis.The results showed that the water content,water activity,water distribution,color difference,tex-ture and sensory evaluation of Aba potato were higher than those of Yangzhou potatoes and Shouguang pota-toes.According to principal component analysis,it was found that the 18 indices of baked potatoes could be simplified into two principal components,and the cumulative variance contribution rate was 100％.The com-prehensive score of Aba potatoes was higher than that of Shouguang potatoes and Yangzhou potatoes.There-fore,the edible quality and sensory evaluation of Aba potato baked were higher than those of Yangzhou pota-toes and Shouguang potatoes.This study provides theoretical basis for potato industry processing and product development in different regions,but also provides reference value for potato baking technology in different re-gions.
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